Just curious as I’ve never been on the other side of the counter, how does this sort of thing tend to work at restaurants? Fast food and fast-casual places are where I’ve heard customers say things “pile as much lettuce on there as you’re allowed to” - is there ever a limit your supervisor instructed you for things like that?
Now obviously with up-charge items like extra meat or certain toppings I know the sizes tend to be pre-portioned to a serving utensil, but something like extra onions or tomatoes that goes uncharged - has anyone gotten into trouble for giving “too much”?
depends on how busy it was and/or how good of a mood i was in. i worked at a pizza place and would usually try to hook people up as reasonably as possible (not charge someone if they were taking off a topping then adding a topping even tho you were meant to, giving like 8 cheese cups if they ordered 5 (mood/rush/etc dependent), ample extra toppings if they were nice, etc)